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Peppermint-Chocolate Cake Mix Sandwich Cookies

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  • Prep 45 min
  • Total 1 hr 15 min
  • Servings 18
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Enjoy all the flavors of chocolate-peppermint bark in cookie form! These soft and chewy cookies are made with cake mix, so they come together quick!
By Betty Crocker Kitchens
Updated Mar 1, 2023
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Ingredients

Cookies

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/3 cup vegetable or canola oil
  • 2 eggs

Marshmallow Buttercream Frosting

  • 1 jar (7 to 7 1/2 oz) marshmallow creme
  • 1 cup butter or margarine, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Garnish

  • 1/3 cup finely crushed peppermint candies

Steps

  • 1
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
  • 2
    In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
  • 3
    To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
  • 4
    Roll edges of cookies in crushed peppermint candies.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use crushed toffee candy bars in place of the peppermint for a chocolate-caramel twist.
  • tip 2
    Make these mini! Spoon dough by rounded teaspoons instead of tablespoons, and bake 6 to 9 minutes. Fill with buttercream, and sprinkle with crushed peppermint candies.

Nutrition

Nutrition Facts are not available for this recipe
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